Mudslide Cupcakes

Mudslide Cupcakes are the perfect treat for any coffee or chocolate lover! Wait until you bite into the soft and light cake and the luscious, rich, chocolate-y buttercream frosting.

Mudslide Cupcakes

Back when I made my Cappuccino Fudge Cheesecake, I had quite a bit of leftover Kahlua. I remembered a recipe my blogger-buddy Tracey had posted for Mudslide Cupcakes and immediately put a pot of coffee on. Those cupcakes were happening. Now.

If you like coffee, chocolate, cupcakes (or booze!), you’ll like this recipe.

Recipe Rundown

Taste: The coffee and Kahlua combined with the chocolate is pure bliss.
Texture: The buttercream is magnificently lush, rich, and chocolatey. The cake is light and soft.
Ease: This recipe is a little more complicated than other cupcake recipes. It involves whipping egg whites, making coffee, and dirtying a few dishes. Don’t let that scare you though! Just read the recipe completely before beginning and organize yourself.
Appearance: The best part of cupcakes is how cute they are.
Pros: Adorable, delicious, perfect for parties.
Cons: Dirties a few dishes.
Would I make this again? Absolutely.

Directions:

For the cupcakes:

Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

Whisk together the flour, cocoa, and baking soda in a medium bowl. Combine the coffee and Kahlua in a liquid measuring cup.

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form. The egg whites should be glossy, not dry.

Transfer the egg whites to another bowl and clean our the mixer bowl (or use a second bowl, or use a hand-held electric mixer). With the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternatively add the flour and the coffee-Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in egg whites.

Divide batter evenly between cupcake pans, filling each about 2/3 - 3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove to rack to cool completely.

For the buttercream:

Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the cocoa powder, Kahlua, and coffee and beat to incorporate. Once the frosting comes together, increase speed to medium-high and beat until smooth and fluffy. Spread or pipe with a decorative tip onto cooled cupcakes.

these were the BOMB, omg chocolate and coffee heaven…as an aside, since i was making these for kids…i only used kahlua in the cake part and used 1/2 cup plus the 2 Tbsp of coffee in the icing….mocha bliss…perfect crumb to the cake, fluffy, no grit icing. definitely a winner. thank you so much for sharing this!

Goodness – mudslide cupcakes, are you serious?? I'm mean honestly these looked so good that I literally went to the store with the print out of what I needed the very day I found it! I made them that very night!! lol I couldn't resist. They were great but of course, I could not stop at just one – luckily I had plenty of people that helped me polish them off!!

Wow….these look so good. I am going to make these for a Christmas party at work next month. I know everyone will love them and that way they are not sitting in my kitchen where I can just keep grabbing one! lol Thank you for sharing it…I hope my come out as good as your photo!

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Hi, I'm Tessa. I believe everyone should have a more delicious life. I'm here to help with scrumptious homemade baking recipes and kitchen tips, tricks, and experiments as a culinary grad & cookbook author. No cake mixes here! Welcome!